Clafoutis

August 24, 2013 in Categories: , , , by

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Clafoutis | The Paleo MomClafoutis is a traditional French dessert made with cherries.  The texture is somewhere between that of a custard and that of a pancake and as typical for French desserts, it is rich but not overly sweet (in fact, it is often eaten not only as a dessert but also as a breakfast treat–maybe a special addition to a Sunday Brunch?).  With the abundance of overripe and cheap cherries in the stores around me at the moment, it seemed like a great time to try my hand at a Paleo adaptation of this dessert.

One of the secrets to clafoutis is using very ripe, sweet cherries.  This is a great dessert to make when you look at those cherries you bought on the weekend and start to think they might not be so good to eat anymore.  You can also substitute other types of fruits and throw in other add-ons like sliced almonds if you want to get adventurous.  A cherry pitter makes makes the prep work for clafoutis much simpler, and I love the way whole cherries slice when you serve this dessert (one of those kitchen gadgets that don’t get used that frequently, but boy do I ever appreciate having one when I do use it!).  However, you could cut the cherries in half and remove the pits if you don’t own a cherry pitter.

You can make clafoutis in a greased (I would grease with butter for this one) 9″ or 10″ pie plate or other baking dish.  I used a 10″ cast iron frying pan, which worked very well (I also greased it).

I don’t use butter very often in recipes any more because my 3-year old is so sensitive to it.  But, with clafoutis, the flavor of butter is part of what makes this dish clafoutis (traditional clafoutis would be made with both butter and heavy cream).  You could very easily substitute ghee.  If you are super sensitive to dairy like my youngest, palm shortening or lard would work too (I think lard would taste better).  I don’t know if coconut oil would work in terms of the chemistry, but if you try it, make sure to leave a comment and let everyone know how it turned out!

Once again you’ll notice my use of green plantains (also called raw bananas in some parts of the world).  I absolutely love working with green plantains in lieu of nut flours, both because I don’t tolerate nuts myself very well (which has increased my awareness for the need for nut-free recipes within the paleo, gluten-free, and grain-free communities) and because I love the chemistry of working with plantains.  Green plantains also have a very neutral starchy flavor, so the flavor of other ingredients (like butter and cherries) can shine through.  Similar to my other recipes with plantain, a green plantain should be green, typically not with black spots on it (that’s one that has been kept too cold to keep green during storage).  When I find green plantains in a store (the best place to find green plantains near me is actually Walmart), I grab a bunch.  They will stay pretty green in the fridge for up to about a week, but my preference is to puree them in the food processor and then freeze the puree (usually in 1 cup portions since so many of my recipes use 1 cup of plantain puree).

Yield: 8 servings

Clafoutis | The Paleo Mom

Ingredients:

 

  1. Preheat oven to 375F.  Grease a 10″ baking dish or skillet with butter.
  2. Pit cherries and place in your greased baking dish (should be just perfect to cover the dish with a single layer).
  3. Peel plantain (it’s helpful to cut in half crosswise and then each half in half again lengthwise and then pry the peel off with your fingers). Combine plantain with the remaining ingredients in a blender or food processor and process until completely smooth (3-5 minutes depending on your blender or food processor).
  4. Pour batter over the cherries.
  5. Bake for 35 minutes, or until set (the middle doesn’t jiggle and a toothpick comes out clean).  Let cool about 15-20 minutes before serving.
  6. Best served warm, but leftovers are pretty darned good too (I just threw some plastic wrap over the top once it had completely cooled and left it on the counter).  If you want to get really decadent, you could serve with some whipped heavy cream, coconut cream (see this recipe), or even a scoop of vanilla ice cream!  Enjoy!

Clafoutis | The Paleo Mom
Watch this video from my YouTube Channel to learn more about green plantains:

Comments

This looks delish! We don’t do dairy. Do you think coconut oil would work? I realize it may change the taste. Thanks!

As a real foodie, I am kinda leery of nut flours so I love that you’re using plantains instead. Also, love the new photography style.

I can’t wait to try this. I used to make traditional clafoutis using a French recipe that called for 1 TBS orange flower water for flavoring. I bought some and it was well worth it! I highly recommend it for a unique and delicious flavor with the cherries.

Just tried this and, while we all liked it, there were slightly mixed reviews. In my experience, clafoutis is generally a mix between cake and pudding, like flan; however, this recipe yielded a much more cake-like dessert. It was good and I think I’m going to add a little more butter next time.

Hi Sarah, have you tried making Clafoutis with something other than plantains? Do you think it would work with coconut flour or almond flour or some other combination? I’m looking for something to do with plums and thought that a Clafoutis would be tasty, but don’t have ready access to plantains.

Thanks, I’ll have a look. I finally found some plantains here in Slovenia. 3 to be exact. Made the recipe a second time with plums using the plantains instead of the so-so coconut flour improvisation that I did last week (didn’t have any almond flour in the house). Your recipe is super! Thank you. Since it was my first time cooking with green plantains, I found that they didn’t really turn into a purée in my food processor. More like finely chopped. And they were rather dry. Perhaps they were too green? I tried to get it smoother with my immersion blender but it didn’t really work. Any tips? Buy better plantains? Hm… I’ve heard of another possible vendor of plantains in Ljubljana, hopefully it’s true, as I’d really like to try some more of your recipes that incorporate them (like that lasagne, wow!). Mostly, I just am terribly grateful for your blog and all the information you share and am planning to pre-order your cookbook too! Thank you!

Hi Sarah, I’ve been following AIP but still using egg yolks. Is it possible to use egg yolks only in these kinds of baked dishes? Thanks!

I think it would work in some recipes, but not other. And, while I haven’t tried with this one, I do think it would work and probably make the texture even creamier. If you try it, comment back and let everyone know how it worked…

Hi! I’m from Venezuela. I recomend you the plantain “pinton”. “Pinton” is when become yellow with black spots. In this stage you can fry en slices no more thick than 4 mm until golden like side dish or bake in the oven, put the whole plantain peeled in a baking pan with butter and nutmeg until is golden….yummmm!

I’ve tried this a few times now (with stand-ins for the eggs)–once it turned out like a cobbler, and once it turned out like a cake. Both times it turned out delicious! Love it.

Made mine with black plantains, melted butter (recipe wasn’t clear so I melted mine and got a custardy result) and a mix of sweet cherries, rhubarb and blueberries! It was amazing! Thank you for teaching us all about the wonderful world of plantains!

So I made this twice. The first time I followed your instructions and it was amazing. The second time I took out some of the butter and it did not turn out well. So lesson learned: follow instructions and don’t omit butter :-)

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